So I’m headed down to the Yucatan Peninsula tomorrow morning in search of some great cuisine (and also some R&R).   Stay tuned to KathrynCooks for some new recipes in the up coming days.  I hope that Playa Del Carmen opens my taste buds and my mind for some authentic cuisine.  Hasta luego amigos!

I cannot take credit for this following recipe, but I can brag about it.  My parents had us over for a Memorial Day celebration this past Sunday and my Mom made this salad she saw the Barefoot Contessa, Ina Garten make.  It’s called Guacamole Salad.  It was delightful!  Flavors bursting, crunchy and smooth textures, sweet and salty contrasts made this the perfect side dish.  Check it out.  The recipe is bleow…

1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed limejuice (2 limes)
1/4-cup good olive oil
1-teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

1 jar marinated artichoke hearts
1 can artichoke hearts in water
1-cup Hellmann’s mayonnaise
½ cup sour cream
1-cup grated Romano cheese (reserve a handful for the top)
1-cup mozzarella cheese (reserve a handful for the top)
2 jalapenos diced
1 bag fresh spinach (washed thoroughly and dried)
Chop artichokes to desired texture and drain well. Combine the remainder of the ingredients and mix well. Place in a oven safe dish with the remainder of the cheese on top. Bake at 350 degrees for about 20 minutes or until the top is golden brown. 

Serve with crispy crackers, crispy bread, bagel chips or your favorite vegetables for a low carb treat.

Looking for something refreshing to sip on, on a warm summer day?  This one is a crowd pleaser for sure.  If you are not a lime fan, you can substitute lemons!

Kat’s Frozen Lime Chiller

1-cup fresh squeezed limejuice
¾ cup sugar
4oz-6oz Vodka (citrus vodka is a plus)
2-3 cups ice

This one is a no brainer, put all ingredients in a blender and blend away.  Rim glass with sugar and serve.

I found this great step-by-step article on About.com by Derrick Riches.  It all about grilling corn-on-the-cob!  It’s a summer staple and a must know!  Check this out and check Derrick out at http://bbq.about.com/b/

1. As with any vegetable that you want to grill you should start by soaking it in cold water. In this case we are not only adding extra moisture to the corn and its cob, but also softening the husks to make them easier to work with. Let your fresh cobs of corn soak in cold water for at least 30 minutes.

2. Unfortunately fresh corn on the cob is lined with what we call corn silk, long thin, unappetizing strands of silky threads running between the protective husks and the kernels of sweet goodness. So take the ears of corn out of the water and remove about three or four of the outer layers of the husks. You need a couple layers of husks to protect the corn as it cooks, but you don’t need it all. Save some of the husk leaves for tying later.

3. Now gently pull down the remaining husks to expose the corn and the silk. Remove as much of the silk as is possible. You don’t have to get it all now. You will get the rest of it when you remove the husks after it is grilled, but it is best to get as much as possible now.

4. While you have the corn opened up it is a great time to add in some extra flavor. You can use whatever you like best. A friend of mine brushes rosemary-flavored olive oil on his corn and it’s delicious. Me I like butter so I melt butter and sprinkle in a little salt with some dill and powdered garlic. Brush it over the corn evenly. The great thing about the butter is that it will harden when it comes in contact with the corn and melt in as it cooks. Regardless of what you like, spread it on good.

5. With the corn seasoned and ready to cook, you will want to close up the husks. Get it down evenly over the corn the best you can. If you take some of the removed husk leaves from earlier and tear them into strips you can use these to tie up the end of the corn to hold the husks in place while the corn cooks. When tying the husks tie around the end of the corncob, not past it. This will give the tie something to hold onto.

6. With your ears of corn all wrapped up you are ready to grill. These ears are going to forgive most anything except a lot of unnecessary handling. Odds are that you are going to be grilling these up with something else (like a main course) so find an unused corner of your grill or a warming rack and set the ears of corn there. You need these to cook over a medium-to-medium high heat for about 10 to 15 minutes. If you have a lower temperature or the ears on a warming rack you will need to increase the cooking time to 20 to 30 minutes. As long as the husks don’t burn off the cobs you’re fine. Longer cooking time is going to give you more smoke flavor.

7. Once the corn is done, remove it from the grill. I recommend keeping it there until you are ready to serve, so this is probably going to be the last thing off the grill. By the time the corn is cooked the husks will be dried out and about ready to fall off. Take the corn off the grill; remove the remaining husks and serve. You can put out some additional butter or whatever you like. I tend to make up way too much of the butter mixture from step 3 and use it to brush up the corn before serving.

So if you are anything like me, you’d rather make something yourself than purchase a costly item full of preservatives.  Well this is how I feel about hummus.  I love the stuff, but a small little container of it is on average about $3.49.  Well you can make your own hummus for about $2.00 and get twice as much.  Check out my recipe below. 

Ingredients
1 can chickpeas, drained
1 lemon, juice of (about 1/4 cup)
1/4-cup olive oil
1 clove garlic (optional)
1/8 teaspoon crushed red pepper flakes

Directions
Put all ingredients into a food processor and blend until smooth.
*You can add just about anything to hummus to flavor it up.  Try roasted red peppers, garlic, orageno, parsley or any or spice that fancies your palate! 

Serve with pita crisps, pretzels or assorted veggies.

So last night I was grocery shopping and I noticed a can of biscuits next to a package of hot dogs and I thought to myself “Damn, that sounds good!” So I pick up a package of all beef hot dog (Hebrew National) to be exact and a can of Grand’s biscuits.  So tonight for dinner, I’m going to wrap my wieners in a biscuit, sprinkle them with sesame seeds and sea salt and throw them in the oven.  Whether you are 7 or 77, this dish is made to please every audience!

Weenies in a Blanket
1 Package of Grand’s Biscuits
8 Hot dogs
Sesame Seeds
Sea or Kosher Salt

Set aside 1 beaten egg and 1 teaspoon of water. Place one hot dog at wide end of crescent roll, roll hot dog into crescent roll until all covered. Brush with egg all over.
Sprinkle on a large piece of wax paper lots of sesame seeds and sea or Kosher salt,  then roll each one into sesame seeds. Oven 350 degrees about 8 to 10 minutes. Can be kept in freezer and reheated. Place on pan and then tin foil, center rack of oven.

Below is a recipe I found about 2 years ago from Gourmet Magazine.  I’ve made it multiple times and it’s a winner EVERY time.  Its got a nice heat to it, but it’s not overpowering with heat!  Light up that grill and give this one a try.

Chipotle Lime Honey Chicken

1/4-cup fresh limejuice

1/4-cup olive oil

2 1/2 tablespoons Chipotle Tabasco

1/2-teaspoon salt

2 tablespoons quality honey

2-2 ½ lbs chicken, boneless-skinless preferred

Warm charcoal grill for cooking over direct heat with medium-hot charcoal.  If you are cooking with propane, set to moderate heat.

Combine together limejuice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3-cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.

Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.

Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.

Ok my fellow foodies, help me out here!  I’m looking for your input.  What do you want me to blog about?  Do you like simple easy recipes for two?  Or maybe something a little more complex?  Do you want recipes for the grill or are we still cooking inside?  I’ve got thoughts racing through my brain about what I could blog about, but I’m not sure if that’s what you want to hear?  So please…Twitter me, Facebook me, email me or comment here on my blog!  Tell me what you want to hear.  I’ll be waiting…

Mayfest Chicago
The annual German festival features live music and maypole dancing. Bring cash for plates of German food and steins of beer.

May 28: 5 p.m. - 9:30 p.m.
May 29: 5 p.m. - 11 p.m.
May 30: 12 p.m. - 11 p.m.
May 31: 12 p.m. - 10 p.m.

Price: Free

Event Phone Number: 773-728-3890

Neighborhood: Lincoln Square
Lincoln and Leland Avenues
4700 N. Lincoln Ave
http://www.mayfestchicago.com

Chicago Blues Festival
The 26th annual Chicago Blues Festival takes place in Grant Park on June 12th through June 14th on five stages spread out around the Petrillo Bandshell on the corner of Jackson and Columbus. It is the world’s largest free blues festival, providing music each day from noon until 9:30PM. Refreshments can be purchased on the grounds. The festival is easily accessible by public transportation.
www.chicagobluesfestival.org/

Lake Michigan Shore Wine Festival at Weko Beach - Bridgman Michigan
Sample great local wines of the Lake Michigan Shore Wine Trail and enjoy
great music & food, right on the beautiful shore of Lake Michigan! 1.5 hours from Chicago!

Saturday, June 20th 2009
1pm -10pm
http://www.miwinetrail.com/Our_Events.html